Salad (Salade) a la Claudia
From The Swedish, French, American cook book, 1918
Serves 4
Salad for luncheon or dinner with any kind of meat, cold dish, or birds.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 437. The excerpt below is the record exactly as published.
Salad ( Salade ) a la Claudia Take a head of lettuce that has been put in ice water to get nice and crispy, then cut it lengthwise in thick slices. Put each slice on a platter, turning the head in and the point out. Put a ring of alligator pear, pineapple, or orange, on each leaf; fill the centre with a quarter of grape fruit in each. Decorate with strips of Spanish pepper and truffles
Cook this with the app: pantry check, scaling, and the assistant.